Eyes of Saint Lucia

Continue until the dough is finished:

Eyes of Saint Lucia
Place them on a baking tray lined with baking paper and cook them at 170 degrees for about 20 minutes;

Eyes of Saint Lucia

Remove them from the oven and let them cool;
In the meantime, prepare the icing (in dialect giuleppe):
Whip the egg white until stiff, gradually add the icing sugar and lemon juice, mix until you obtain a smooth and thick icing;

Eyes of Saint Lucia

Dip each individual taralli into the icing, placing them one by one on a cake rack;

Eyes of Saint Lucia

Let the glaze dry well by placing our tarallini in a cool place overnight;
Transfer our glazed tarallini to a nice serving dish and enjoy… they are fabulous!!